Chicken and dumpling recipes are always good, but there is one style I ate often growing up that I particularly miss. It was made with a dark roux gravy and dumplings that were rolled out flat and cut into strips. These dumplings would eventually sink, unlike the biscuit dough that tends to float. My mother died before I got this recipe from her, and although I've attempted to make this many times, it has never turned out a good. Am missing something with the dumplings. Anyone have such a recipe?

I make these dumplings and they turn out great. It takes them about 20-25 minutes to get really tender. You can cut them as big or small as you like them.

Dumplings:
Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.

2 cups all purpose flour mixed with 1 teaspoon salt .